Buffalo Chicken Salad Topped with Bacon and Blue Cheese

Ingredients

• 4 slices bacon
• 9 ounces cubed cooked chicken
• 1 pinch salt and ground black pepper to taste
• 3 tablespoons Buffalo wing sauce (such as Frank's RedHot®)
• 2 plum tomatoes, seeded and chopped
• 4 radishes, diced
• 1 ½ cups chopped romaine lettuce
• ½ cup diced cucumber
• 1 stalk celery, sliced
• 2 slices red onion, chopped
• ¼ cup crumbled blue cheese
• 3 tablespoons blue cheese salad dressing, or to taste

Step 1

Cook the bacon in a large skillet over medium-high heat. Keep an eye on it and turn the slices every now and then until they're nicely browned, which should take about 10 minutes. Once done, transfer the bacon to some paper towels to drain and cool.

Step 2

Use the bacon fat left in the skillet to warm up the chicken. Season it lightly with salt and pepper and cook just until it begins to brown, about 3 minutes. Drain the chicken on paper towels, then toss it into a big bowl.

Step 3

Pour the wing sauce over the warm chicken and stir everything together so each piece is coated. Cover the bowl and pop it in the fridge for about half an hour to let the flavors meld.

Step 4

When you’re ready, crumble the cooled bacon and add it to the chicken. Then, mix in the tomatoes, radishes, lettuce, cucumber, celery, red onion, and blue cheese. Give everything a good toss with your favorite dressing, divide it between two plates, and enjoy!